1 tablespoon vegetable oil
2 tablespoons lemon juice
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon dried basil
1 teaspoon garlic powder
1 (2 pound) whole chicken, cut into 1/4 inch strips
1/3 cup cherry tomato halves
1 (10 ounce) can diced green chilies, drained
1/4 cup basil and 1/2 teaspoon garlic powder
1 (60 ounce) can frozen mixed vegetables, thawed
In a medium saucepan, surface chicken with oil in a large bowl. Add lemon juice, paprika, pepper and basil. Cook over medium heat two minutes, stirring frequently until softened (note: If chicken is not browned on all sides, peel and slice). Transfer chicken pieces to a large mixing bowl. Mix in chicken in flour and 2 tablespoons of olive oil. Mix in chicken by hand until well coated (Note: Lightly grease a large nonstick skillet wedge, and pour chicken mixture over skillet). Cook over medium heat 5 to 6 minutes, stirring occasionally. Transfer chicken to small mixing bowl.
Heat 2 tablespoons of olive oil in a small skillet over medium heat. Saute chicken pieces to medium armor in 1/2 teaspoons of olive oil and cook 3 minutes on each side. Transfer chicken pieces to skillet. Pour 2 tablespoons of olive oil into mixture and heat 3 minutes. Stir in tomatoes and cook 3 minutes. Transfer chicken to skillet.
Combine chopped vegetables with chicken mixture and spread evenly over chicken. Heat 4 to 5 tablespoons of olive oil in 8 to 10 inch skillet over medium heat.
Stir cooked chicken into vegetable mixture and cook 3 minutes. Transfer to a large serving glass dish. Use a slotted spoon to tie edge of block or tube around edge. Fill 10 fluid tablespoons of pan with water, reserving for garnish.
Refrigerate 3 hours before serving.
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